The flavor of Braised Morels is that of earthy, natural goodness. It is the taste of autumn, of the woods, and of Nature itself. Simple, yet delish.
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Serves: 6 servings
- 2 Cups morel mushrooms
- 2 Tablespoon unsalted butter
- 1 Tablespoon finely minced garlic
- 1 Tablespoon finely minced shallots or onions
- 1/2 teaspoon salt
- 1/4 Cup Sherry or Madeira
- 1/4 Cup Brandy
- 1/2 Cup whipping cream
- 12 ounces fresh pasta or dried pasta
- This recipe is good on either pasta or rice. Or, you can fill small pie shells with the mixture.
- WIPE MORELS CLEAN.
- Cut larger ones in quarters, leave smaller ones whole.
- Bring 4 quarts of cold, salted water to a boil over high heat on the stove.
- Melt the butter in a medium skillet over medium heat and add the morels, garlic, shallots and salt.
- Cook, stirring, for 5 minutes. Add the sherry and brandy. Increase the heat to high and cook until the liquid reduces by about 2/3. Add the cream and cook until the liquid reduces to a saucelike consistency and is thick enough to coat a spoon.
- Remove from the heat and keep in a warm place until the pasta is finished cooking. Add the pasta to the boiling water, cook until desired doneness, drain and toss with the mushrooms.
- Place on a serving platter or in a large serving bowl and serve immediately.
- Can be prepared up to an hour in advance to this point and kept, covered, in the pan.
- TO FREEZE MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag 3/4 full and squeeze out excess air.
- Label and place in freezer for up to 3 months.
- Defrost at room temperature or on the defrost setting of a microwave.
Fresh morels are best found in spring, though cultured morels are available throughout the year. Dried morels should not be used for this recipe.